From Cookie and Kate
Green Bean and Corn Quinoa Salad
- Time
- 35 min
- Makes
- 6
- Ingredients
- 16
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Ingredients
- 1 cup quinoa, rinsed well under running water in a fine mesh colander
- 1 pound haricots verts or green beans (roughly 3 cups)
- ⅓ cup sliced almonds
- 3 teaspoons extra virgin olive oil, divided
- ¼ teaspoon fine salt
- 3 garlic cloves, minced
- ½ medium red onion, sliced into very thin strips
- 1 cup (½ pint) cherry tomatoes, quartered
- Kernels from 2 corn on the cobs (or 1 ½ cups defrosted frozen corn)
- Up to 4 ounces (1 cup) crumbled feta
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (about 2 small lemons), more to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh basil
- ½ teaspoon fine salt
- 10 twists of freshly ground black pepper
Nutrition
- Calories
- 366 calories
- Fat
- 21.6 g
- Serving size
- One serving with feta
- Fiber
- 6.5 g
- Sugar
- 7.4 g
- Sodium
- 517.5 mg
- Protein
- 11.2 g
- Trans fat
- 0 g
- Cholesterol
- 16.8 mg
- Carbohydrate
- 36 g
- Saturated fat
- 5.1 g
As published by Cookie and Kate.
The method
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